x

Recipe : ** Scallop Filled Crepes

Scallop Filled Crepes
  •  
  •  
  •  
  •  
Course:
Appetizer

Practical information

  • Prep time
    40 min
  • Cooking
    40 min
  • Ready in
    1 h 20
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Egg Cheese and Diary
Tags:
scallop

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 tablespoon olive oil
  • 6 scallops
  • salt and freshly ground white pepper, to taste
  • 6 crêpes (7" diameter)
  • 1 tablespoon butter
  • 2 shallots, with a small amount of root, cut lengthwise into quarters
  • 1 tablespoon heavy cream
  • 190 g shallots, minced
  • 50 g thick-sliced bacon, cut into 1/4" wide strips40 peeled, cored, minced (1/8") apple
  • 130 g chilled butter, 1/4" pieces
  • 100 ml normandy-style cider

  • Recipe preparation steps

  • 1
    Preheat oven to 350ºF
  • 2
    .2. Heat olive oil in a small sauté pan over high heat. Fry scallops a minute or two on each side. Season with salt and pepper, drain, and set aside. Add shallots to the hot oil, lower heat, and cook 150 g minced shallots until soft, about 10 minutes. If the pan becomes too dry, wet the shallots with a small amount of cider. When cooked, season with salt and pepper and set aside.
  • 3
    In the center of each crêpe, place a scallop and a portion of the cooked shallots. Fold the crêpe into a square packet and place seam-side down on a parchment paper-lined baking sheet. Bake for 10 minutes.
  • 4
    In the meantime, melt 1 tablespoon butter in a small sauté pan over medium low heat. Add the bacon and the quartered shallots. Slowly cook until the bacon is wilted and the shallots are soft.
  • 5
    Also in the meantime prepare the "beurre blanc" (flavoured butter): place the remaining shallots, apple, and cider in a small saucepan and bring to a boil. Reduce the cider over high heat until the pan is almost dry. Add the cream and heat through. Reduce heat to low and slowly incorporate the chilled butter. Adjust seasoning and keep warm until needed.
  • 6
    When the crêpes are heated through, place three scallop-filled crêpes on each heated serving plate. Using a slotted spoon, divide the bacon and quartered shallots among the serving plates. Finally, divide the sauce among the serving plates.
  • Ready !



 

Similar recipes

See all related recipes